Use of fluorometry for determination of skim milk powder adulteration in fresh milk.
- Author:
Rong-fa GUAN
1
;
Dong-hong LIU
;
Xing-qian YE
;
Kai YANG
Author Information
1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China.
- Publication Type:Journal Article
- MeSH:
Animals;
Cattle;
Food Analysis;
methods;
Food Contamination;
prevention & control;
Glycation End Products, Advanced;
analysis;
Maillard Reaction;
Milk;
chemistry;
classification;
Powders;
Spectrometry, Fluorescence;
methods;
Tryptophan;
analysis
- From:
Journal of Zhejiang University. Science. B
2005;6(11):1101-1106
- CountryChina
- Language:English
-
Abstract:
A FAST (fluorescence of advanced Maillard products and Soluble Tryptophan) method for identification of reconstituted milk made from skim milk powder in the fresh milk was developed. Considering milk and skim milk powders variations from different seasons and countries, milk was collected from different dairy farms in different seasons and skim milk powders were collected from different countries to measure the Tryptophan (Trp), advanced Maillard products (AMP) fluorescence values. The results showed that there were differences (P<0.01) between raw and reconstituted milk. The plot of values in each mixed level of raw and reconstituted milk had a correlation coefficient >0.97. The FAST method is a simple, rapid, low-cost and sensitive method enabling the detection of 5% reconstituted milk in fresh milk. The measurement of the Trp, AMP fluorescence values and calculation of the FAST index is a suitable method for large-scale monitoring of fresh milk samples.
